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Coconut Curry Salmon

A delicious and easy-to-make dish that combines creamy coconut milk and fragrant curry flavors with salmon for a comforting and exotic meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces salmon fillets Use fresh salmon for the best flavor and texture.
  • 1 can coconut milk Try using light coconut milk for a lighter version.
  • 2 tablespoons curry paste Adjust according to your spice preference.
  • 1 tablespoon olive oil
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • to taste Salt and pepper
  • serving Cooked rice for serving Serve the curry over a bed of fluffy rice.
  • for garnish Fresh cilantro Adds a pop of color and flavor.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until softened, about 3-4 minutes.
  3. Stir in the garlic and ginger, cooking for another minute until fragrant.
  4. Add the curry paste and stir to combine.
  5. Pour in the coconut milk and bring it to a simmer.
  6. Season the salmon fillets with salt and pepper, then place them in the skillet.
  7. Cover and cook for 8-10 minutes, or until the salmon is cooked through.
Serving
  1. Serve the curry over cooked rice and garnish with fresh cilantro.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Can substitute salmon with shrimp or chicken; adjust cooking times as needed.